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Tout de "Sweet": The Crème Brûlée

Updated: Mar 31

The French Workshop's selection of French desserts famously ranges from the most intricately innovative to classically simple. One such dessert which straddles both ends of the spectrum is the iconic crème brûlée. At once deliciously decadent and deceptively simple, the custard-based dessert was first introduced at Trinity College in 1879, where it was known as Trinity Cream or Cambridge Burnt Cream. It saw a resurgence a century later in the 1980s, as a result of that decade's restaurant boom.

One of the most iconic pop culture moments featuring crème brûlée was in the opening sequence of Jean-Pierre Jeunet's film, Amelie. Below, Andrew Rea of Binging with Babish does his take on the custard, as inspired by its appearance in the film.


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